Keto Lemon Crock Pot Cake
Author: Lisa MarcAurele5 from 4 votes You can enjoy this low carb gluten free lemon crock pot cake warm from the slow cooker with berries and whipped cream. It’s also a tasty treat served cold.
Ingredients
CAKE:
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 3 tablespoons Pyure all purpose or 6 tablespoons Swerve
- 1/2 teaspoon xanthan gum optional
- 2 teaspoons baking powder
- 1/2 cup butter melted
- 1/2 cup whipping cream
- 2 medium lemons for juice and zest
- 2 eggs
TOPPING:
- 3 tablespoons Pyure all purpose or 3 tablespoons Swerve
- 1/2 cup boiling water
- 2 tablespoons butter melted
- 2 tablespoons lemon juice
Instructions
CAKE:
- Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
- Whisk together butter, whipping cream, juice from the lemons, zest from lemons, and egg in large bowl.
- Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.
TOPPING:
- Combine all topping ingredients in bowl and pour over cake batter in crock.
- Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
- Serve warm with fresh fruit and whipped cream, if desired.
Notes
Makes 8 servings Nutrition per serving: 5.2g net carb, 9g erythritol
Nutrition
Calories: 347kcal | Carbohydrates: 10g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 99mg | Sodium: 171mg | Potassium: 127mg | Fiber: 5g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
Additional Info
Net Carbs: 5 g | % Carbs: 6 % | % Protein: 8.3 % | % Fat: 85.7 %
